Honey Lemon Beef Jerky Food

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

HONEY GARLIC GINGER BEEF JERKY

Steps:

• Put the honey, garlic and ginger is a small sauce pot and heat until just boiling. Reduce heat to a simmer.
• Add salt and water to the pot, stirring to dissolve the salt.
• Simmer for about 15 minutes or until the ginger and garlic are soft.
• Add the cardamom and cloves and immediately remove from heat. Stir
• Puree with immersion blender, regular blender or food processor.
• Allow marinade to cool.
• Add the marinade to the meat and smoosh it with your hands to get every piece covered.
• Put the meat mixture in a plastic bag and allow to marinate over night.
• Put the strips of meat on a dehydrator tray and dehydrate at 160 degrees until dry but still bendy. About 8-9 hours.
• Place the jerky in an oven preheated to 275 degrees and heat it for 10 minutes.

HONEY & LEMON BEEF JERKY

Steps:

• Combine garlic, honey, lemon juice, soy sauce, salt and pepper, and marinate steak strips in this overnight in a plastic zipper bag.
• The next day, cover oven rack beneath with foil for easy clean-up.
• Preheat oven to 180 degrees F.
• Place slices on a baking rack, prop oven door slightly with an oven mitt to allow humidity to escape, and dry meat on racks.
• In my oven, the process took about 6-1/2 hours.
• Check meat after 5 hours; it could take as long as 7 hours.
• Blot any grease spots that may come up.

HOMEMADE BEEF JERKY IN A FOOD DEHYDRATOR

Steps:

• slice the beef thin, freeze it for a little bit if you want it to be easier to slice
• place sliced beef in a mixing bowl
• mix the soy sauce and honey and add spices, you can add red pepper flakes of cayenne if you like it spicy
• mix HALF the seasoning mixture into the beef to check for flavor
• to check for flavor heat a small skillet over medium heat and cook a small piece fo beef
• if you like the flavor don't add any more of the seasoning mix
• if you think it needs MORE flavor add the remaining seasoning mix
• mix the meat thoroughly, cover and refrigerate for 3-4 hours
• to dehydrate jerky: set dehydrator to 155°
• lay meat on trays, pat dry with paper towels
• put trays in dehydrator and close it up
• dehydrate for 2-4 hours or until the meat is dry and flexible
• store air tight in the refrigerator

CHINESE-STYLE BEEF JERKY

Steps:

• In a small bowl, whisk together soy sauce, honey, sweet red wine, minced garlic, minced ginger, crushed red pepper, sesame oil, and white pepper.
• Pour into a heavy zip-top freezer bag and set aside.
• Semi-freeze flank steak or London broil flat for 30 minutes; this makes the meat much easier to cut thinly. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1 1/2 to 2 inches wide.
• Add meat strips to the marinade in the zip-top bag, seal, and massage marinade into the meat. Open the bag and squeeze out all the air and reseal.
• Refrigerate at least 12 hours.
• Remove the beef from the marinade, shake off any excess liquid, and pat dry with a paper towel.
• Arrange meat on racks set in foil-lined shallow baking sheets in a single layer, making sure the pieces do not touch each other so there is room in between each for air circulation to aid in drying.
• Let dry overnight on the countertop in a cool room. (Do not refrigerate.)
• Heat oven to 250 F. Remove and replace the foil lining under the racks in the baking sheets. Bake jerky for 30 minutes.
• Reduce heat to 175 F. Bake an additional 40 minutes until lightly browned but not burnt.
• Remove jerky from oven and let it continue to dry on the counter overnight in a cool room.
• Pack into airtight zip-top plastic bags or jars for storage.

FRESH HONEY BEEF JERKY

Steps:

• Buy the meat fresh from the butcher, about 2 mm thick and put it in the freezer for 2 1/2 hour.
• Cut away all excess fat,can be done easily now the meat is partly frozen.
• Defrost meat in microwave.
• Combine garlic, soy sauce, pepper, salt, liquid smoke, lemon juice, honey in a plastic container and marinate the meat in it for 12 to 24 hours.
• The next day, put a oven rack on the lowest level and cover it with foil for easy cleaning.
• Also, put another rack on the highest level.
• Preheat oven to 50°C.
• Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
• This way you can easily fit 1 kilogram of meat on one rack.
• Bake at 50°C and leave the oven door open to allow moisture to escape.
• Check the meat after 5 hours.
• It could take up to 8 hours, depending on the thickness of the slices.
• Jerky should bend, and not snap.
• Then it is ready!
• Store in a air-free zip bag.